IT Café Online

Ingredients

mix together
3 large potatoes, boiled,
skinned, mashed
2 green chillies finely chopped
1” ginger grated
5-4 flakes garlic, crushed
2 sprigs mint leaves, finely chopped
salt to taste
mix together
1 bunch spinach finely chopped
1/2 cup paneer finely grated
1 tbsp. cornflour
1/2 cup cashewnuts, broken coarsely
1 tbsp raisins, chopped
pepper to taste

Method

Mix together all ingredients along with potato. Keep aside. Blanche spinach in some
boiling water, drain. Run in colander under tap water. Press out all water, to remove
excess moisture. Mix together all ingredients for spinach, except cornflour.

Put to heat mixture in non-stick pan, on low flame. Stir and cook till well blended, add
cornflour. Cook till mixture is thick like a soft lump. Cool both mixtures. Divide both
mixtures into 6-7 portions each. Make round balls of both, separately.

Make a flat pattie of half a ball of potato mixture. Place a spinach ball in centre, press
down gently to flatten on pattie. Make pattie with other half of potato mixture. Place over
spinach pattie. Seal edges so that spinach mixture is hidden inside. Smoothen to form an
oval kabab.

Repeat for all patties. Dust all patties with a little cornflour. Refrigerate for 15-20 minutes
or till required. Shallow fry in a nonstick flatbottomed pan. Flip sides and fry to a golden
on other side. Cut into halves before serving, hot and crisp. The filling is clearly visible
inside. Serve hot with tomato or date sauce.